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Preparation:

Clean the Ramps

Slice off the string roots at the bottom of the ramps. Wash the ramps well. Slice them a little bit above the point where the white part ends and the green leaves separate out. You're only going to pickle those white parts with a bit of the green attached, butdon'tthrow out the leaves.

Brine recipe

Combine the water,vinegar, maple syrup and salt in a small saucepan. Add the red pepper, and spices. Bring to a boil over high heat. Reduce the heat to low and simmer for 5 minutes.

Fill the Jars

Lay the ramps in with the bulb toward the bottom of the jar. Pack the ramps in so tightly that you cannot squeeze in a single ramp more. This will ensure that the ramps stay immersed in the brine rather than floating up out of it. Be sure to leave 1/2-inch head space between the top of the ramps and the rim of the jar.

Pour the hot brine over the ramps, covering them completely but still leaving 1/4 to 1/2-inch head space. Screw on canning lids.

Process in a Boiling Water Bath

Process the pickled ramps in aboiling water bathfor 10 minutes. Wait at least a week for the flavors to develop before sampling (they will be even better after a month). The pickled ramps will keep, unopened, at room temperature for at least 1 year (they are still safe to eat after that but the quality will decline). Once opened, store in the refrigerator.